Rhubarb Custard Crumble Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RHUBARB & CUSTARD PIE WITH BUTTER CRUMBLE



Rhubarb & custard pie with butter crumble image

Moyra Fraser's indulgent dessert is a great mix of two classic rhubarb puds.

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 2h

Number Of Ingredients 11

350g rhubarb
100g golden caster sugar
350g sweet shortcrust pastry
1 large egg and 1 egg yolk
1 tsp vanilla extract
1 tbsp plain flour
284ml carton single cream
50g butter , melted
50g demerara sugar
50g porridge oats
½ tsp ground ginger

Steps:

  • Cut the rhubarb into bite-size pieces, then put them in a frying pan with half the sugar and warm through just until the sugar dissolves. Immediately tip the rhubarb into a bowl with the juices and leave to cool. Preheat the oven to 180C/gas 4/fan 160C.
  • Roll out the pastry quite thinly and use to line a deep, loose-based 24cm fluted flan tin. Line with greaseproof paper and baking beans and bake for about 20 minutes until the pastry is pale golden and no longer raw.
  • Beat together the egg and egg yolk, vanilla extract, remaining caster sugar and the flour. Gradually whisk in the cream with any juice from the rhubarb (you should have a tablespoonful or two). Now spoon the rhubarb into the prepared pastry case and pour the cream mixture over.
  • Turn the oven temperature up to 200C/gas 6/ fan 180C and bake for about 20 minutes, or until the custard is very lightly set and there is a thin skin on the top.
  • Mix together all the topping ingredients and spoon evenly over the pie. Return it to the oven for a further 15 minutes or until the crumble is golden and the custard set with just a little wobble. The top of the pie may have risen and cracked when you take it from the oven but don't worry as it will settle back again on cooling. Serve warm.

Nutrition Facts : Calories 456 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium

CRUMB-TOP RHUBARB CUSTARD PIE



Crumb-Top Rhubarb Custard Pie image

Once rhubarb season starts, my daughter immediately requests I make this pie. The recipe makes a large 10-inch pie, but is very easy to assemble and always comes out perfect.

Provided by Karen

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

1 unbaked 10-inch pie shell
2 slightly beaten eggs
3 cups diced rhubarb
1 ½ cups white sugar
½ cup milk
1 teaspoon cornstarch
¼ teaspoon nutmeg
⅛ teaspoon salt
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup margarine

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
  • Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
  • Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 51 g, Cholesterol 28.1 mg, Fat 13.6 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 2.9 g, Sodium 208.2 mg, Sugar 34.9 g

RHUBARB CRUMBLE



Rhubarb Crumble image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Number Of Ingredients 0

Steps:

  • Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

ENGLISH RHUBARB CRUMBLE



English Rhubarb Crumble image

When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. -Amy Freeman, Cave Creek, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings (2-1/2 cups sauce).

Number Of Ingredients 11

8 cups chopped fresh or frozen rhubarb
1-1/4 cups sugar, divided
2-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 cup cold butter
CUSTARD SAUCE:
6 large egg yolks
1/2 cup sugar
2 cups heavy whipping cream
1-1/4 teaspoons vanilla extract

Steps:

  • In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes., Pour into a greased 13x9-in. baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes. , Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble.

Nutrition Facts : Calories 550 calories, Fat 33g fat (19g saturated fat), Cholesterol 202mg cholesterol, Sodium 179mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.

RHUBARB & STRAWBERRY CRUMBLE WITH CUSTARD



Rhubarb & strawberry crumble with custard image

The perfect family pudding

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 1h15m

Number Of Ingredients 9

1 x Roasted rhubarb (see 'goes well with' below)
250g strawberries , hulled and halved
85g plain flour
50g golden caster sugar
25g ground almond
50g butter , room temperature, chopped
finely grated zest 1 small orange
2 handfuls pine nuts
serve with the best custard you can buy

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)
  • While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest.
  • Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.

Nutrition Facts : Calories 433 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.22 milligram of sodium

RHUBARB CUSTARD CRUMBLE



Rhubarb Custard Crumble image

Make and share this Rhubarb Custard Crumble recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

50 g custard powder (Bird's)
50 g granulated sugar
1 liter milk
1100 g rhubarb (in light syrup)
350 g self raising flour
150 g margarine
100 g brown sugar

Steps:

  • Preheat oven 190°C / 375°F / Gas Mark 5.
  • Mix the Bird's Custard Powder with the granulated sugar in 200ml of the milk.
  • Bring the rest of the milk to the boil.
  • Stir the boiling milk into the custard mixture, mix well and return to the pan. Bring to the boil stirring all of the time and simmer for 2-3 minutes.
  • Reserve to one side.
  • Place the drained rhubarb in a 2 litre oven proof dish and pour over the custard.
  • Sift the flour into a bowl, rub in the margarine until the mixture resembles fine bread crumbs, and stir in the brown sugar.
  • Sprinkle the crumble mixture over the rhubarb and custard.
  • Bake in the oven for 25 minutes or until golden.

Nutrition Facts : Calories 493, Fat 20.6, SaturatedFat 5.7, Cholesterol 18.1, Sodium 251.7, Carbohydrate 66.4, Fiber 4, Sugar 13.8, Protein 11.3

EASY RHUBARB CRUMBLE



Easy Rhubarb Crumble image

One bowl, one baking dish, and a delightfully tart, easy summer treat. Serve warm with ice cream.

Provided by Shelly Z

Time 45m

Yield 8

Number Of Ingredients 10

4 cups chopped rhubarb, or more to taste
1 cup white sugar
2 tablespoons all-purpose flour
2 large eggs
½ cup all-purpose flour
½ cup brown sugar
¼ cup rolled oats
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
  • Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
  • Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
  • Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 50.7 g, Cholesterol 69.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 231.6 mg, Sugar 39.1 g

More about "rhubarb custard crumble recipes"

RHUBARB AND CUSTARD CRUMBLE CAKE | ONLY CRUMBS REMAIN
rhubarb-and-custard-crumble-cake-only-crumbs-remain image
2019-04-18 Bake for 50 minutes until the cake is set and golden. Allow to cool. Butter the tin and dust with flour. Beat the butter and sugar together until light …
From onlycrumbsremain.com
Ratings 5
Calories 389 per serving
Category Cake, Dessert
  • Beat the butter and sugar together until pale and fluffy. Add the egg and beat well, then add the yogurt and beat again. Sift the flour and baking powder into the bowl and mix to form a soft dough.
  • Mix the custard powder, sugar and vanilla extract with a little of the milk until smooth. Heat the remaining milk in a saucepan until almost boiling. Then gradually whisk into the custard powder mixture.


RHUBARB AND CUSTARD CRUMBLES RECIPE | DELICIOUS.
rhubarb-and-custard-crumbles-recipe-delicious image
2009-02-28 Butter 6 x 300ml ramekins or ovenproof dishes. Place the rhubarb in the bottom of the ramekins. Add the ginger to the rhubarb with some of the …
From deliciousmagazine.co.uk
5/5 (2)
Category Rhubarb Recipes
Cuisine British Recipes
Total Time 30 mins
  • Preheat the oven to 180°C/fan160°C/gas 4. Butter 6 x 300ml ramekins or ovenproof dishes. Place the rhubarb in the bottom of the ramekins. Add the ginger to the rhubarb with some of the syrup from the jar. Sprinkle sugar over the rhubarb in each ramekin. Divide fresh custard between the ramekins and set aside.
  • Rub together plain flour with butter until it resembles breadcrumbs. Stir in 50g caster sugar and a handful of chopped toasted hazelnuts and sprinkle over the rhubarb.


RHUBARB CUSTARD - CRUSTLESS OR CRISP - FARM TO JAR FOOD
rhubarb-custard-crustless-or-crisp-farm-to-jar-food image
2022-06-09 Instructions. Preheat oven to 350° F. In a large bowl, mix together cut-up rhubarb, 1/2 cup sugar (or sugar substitute) and set aside. In a mixer, beat together until well combined the eggs, the other 1/2 cup sugar, water, …
From farmtojar.com


AMISH RHUBARB CUSTARD PIE WITH CRUMB TOPPING
amish-rhubarb-custard-pie-with-crumb-topping image
Place the sliced rhubarb in the unbaked pie shell. Beat the eggs, cream and sugar until thoroughly combined (but don't over whip). Add the flour, nutmeg and salt, sifting it in so that it doesn't clump. Pour the egg/cream mixture over the …
From adamantkitchen.com


RECIPE: RHUBARB CUSTARD CRUMBLE PIES FROM CULT MELBOURNE
2020-07-07 Strew pinches of the drained rhubarb over the top of the custard. (The pies can be built with rhubarb and custard at any temperature.) Pile the butter-oat streusel on top, allowing a little fruit to be visible around the edge. Bake for 20–30 minutes until the fruit starts to bubble at the sides and the crumble is toasty brown on top. The ...
From broadsheet.com.au


STRAWBERRY RHUBARB CRUMBLE (WITH EASY, 3 INGREDIENT TOPPING)
2022-08-10 Stir in the sugar. Place the fruit in a baking dish or individual ramekins and top with a generous amount of the crumble. If using ramekins, place on a baking tray. Bake for approximately 25 minutes at 400°F (205°C) or until fruit is bubbling and top is golden brown. Serve hot, warm or cold.
From christinascucina.com


RHUBARB AND CUSTARD CRUMBLES | NEW WORLD
In a bowl, mix together the diced rhubarb and 2 Tbsp caster sugar, and leave to sit for 10 minutes. Divide the rhubarb evenly amongst 6-8 greased ovenproof ramekins. Next evenly divide the vanilla custard amongst the ramekins, then set aside. To make the crumble topping, place the remaining sugar, flour, almonds and chilled butter into a food ...
From newworld.co.nz


RHUBARB AND CUSTARD WITH ALMOND CRUMBLE RECIPE - BBC FOOD
Method. Preheat the oven to 160C/320F/Gas 3. For the rhubarb, cut two rhubarb stalks into 1cm/½in pieces. Place in a saucepan with two thirds of the sugar and a few tablespoons water.
From bbc.co.uk


RHUBARB AND CUSTARD CRUMBLE RECIPE - YOUTUBE
Rhubarb and custard is a classic combination, and the two come together in these beautiful mini crumbles to make a truly spectacular dessert. Using pre-made ...
From youtube.com


RHUBARB & LIME CRUMBLE WITH CUSTARD RECIPE - THE ALPINE KITCHEN
2017-11-20 Place the rhubarb mixture into an oven proof dish, top with crumble mixture and bake at 180°C for 20 minutes until golden and bubbling. Real Custard. We included this recipe in our cookbook as we had had so many discussions with people that had never eaten homemade custard. It is a bit naughty but as a treat it is much better for you to make ...
From thealpinekitchen.com


RHUBARB AND CUSTARD CRUMBLE MUFFINS - ANNIE'S NOMS
2021-06-15 Instructions. Preheat the oven to 180C/350F and line a 12 hole muffin tin with liners. Make the crumble topping first: Place the butter, oats, flour, sugar and vanilla into a small bowl and rub between your fingers until everything is combined and you have some smaller and some larger lumps. Leave the bowl to one side.
From anniesnoms.com


VEGAN RHUBARB CRUMBLE CAKE WITH CUSTARD BUTTERCREAM
2022-08-01 Sift in the 300g flour and baking powder and then fold into the mix. Place 90g of the mix into a separate bowl and add in the 80g of plain flour along with the cinnamon and nutmeg. Using the back of a knife mix it together into a crumble type texture. Fold the rhubarb into the rest of the cake mix and then place evenly into the two cake tins.
From edibleethics.com


Related Search